Yellow Velvet
Vegetarian Times Issue: October 1, 2001 p.66
When you take a bite to check the seasoning in this dish, it will be hard to resist devouring the whole bowl.
Directions
- Bring two medium saucepans of water to a boil. Add squash to one and reduce heat. Cover and cook until tender, about 6 minutes. Add corn to the other saucepan and cook, uncovered, until tender, about 6 minutes. Drain both well in colander.
- Transfer squash and corn to serving bowl. Add butter and cream and toss to combine. Season to taste with salt and freshly ground pepper. Garnish with fresh parsley sprigs and serve hot.
ingredient list
4 Servings
- 2 medium yellow squash, about 1⁄2 lb., thinly sliced
- 2 cups corn kernels, fresh or frozen
- 1 Tbs. butter
- 2 Tbs. heavy cream
- Fresh parsley sprigs for garnish
Nutritional Information
Per serving:
| Calories |
128 |
| Protein |
3g |
| Total Fat |
7g |
| Saturated Fat |
4g |
| Carbs |
17g |
| Cholesterol |
18mg |
| Sodium |
16mg |
| Fiber |
3g |
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